Popsickle
Culinary Explorer
Hey everyone, I want to introduce you to a deliciously unique treat—Sweet Potato Cupcakes! 
These cupcakes are moist, flavorful, and topped with creamy cream cheese frosting. Perfect for any occasion, let’s dive into this delightful recipe!
Ingredients:
For the Cupcakes:
278×280
164.2 kB




Ingredients:
For the Cupcakes:
278×280
164.2 kB
- 1 1/2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- Prepare the Wet Ingredients:
- In a large bowl, mix the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Mix Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill and Bake:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- Make the Frosting:
- In a medium bowl, beat the softened butter and cream cheese until creamy.
- Gradually add powdered sugar, beating until smooth and fluffy.
- Mix in the vanilla extract.
- Frost and Serve:
- Frost the cooled cupcakes with cream cheese frosting.
- Optionally, garnish with a sprinkle of cinnamon or chopped nuts.

